When he died they operated the restaurant for their mother for more than 20 years.Īnother sister, the late Mary Fiorella McPheron, opened a Smokestack at 8921 Wornall Road, which is now owned and operated by her children, Sarah, David and Ben Eisman. Two of Russell and Flora’s daughters, Carol Fiorella and Diane Fiorella Marak, later took over the original location “temporarily” after their father had a stroke.
Smoke stack menu kansas city license#
It didn’t even have a liquor license but it was extremely popular from the mid-1960s to mid-1980s. “My mother was the waitress and we came in to work after school. “I spent 15 years of my life there it was my introduction to the food business when I was 14,” said Jack Fiorella of the original location. The three restaurants now operate under the Fiorella’s Jack Stack Barbecue name. In late 1974, their son Jack Fiorella opened a Smokestack location in Martin City, and later added locations in Overland Park and in the Crossroads Arts District. Customers would bang on their apartment door after-hours demanding barbecue, she said, but the Fiorellas didn’t mind. The family of eight - including a newborn - moved from a 23-room Brookside house into a six-room apartment above the restaurant. In 1957, Russell and Flora Fiorella opened the first Smokestack Barbeque. Her husband, Russell Fiorella, a butcher in the store, also changed careers when new supermarkets entered in the late 1950s and made it hard for “mom and pop” grocers to compete. It was a success and generated all the rest of them.”įiorella said her in-laws were Independence farmers who shifted to the grocery business when farming profits started falling. But my husband had this dream of having a barbecue and we all worked together and we were all together. “My children were little babies when we moved there. 71 and growing barbecue competition for the restaurant’s demise. 71 has closed after nearly 50 years in business.įlora Fiorella, matriarch of the barbecue clan linked to five other area restaurants, blamed a changing market area, construction on U.S. The original Smokestack Barbeque at 8129 South U.S. It was a success and generated all the rest of them.” 17–“My children were little babies when we moved there. If I tried, I’m sure I could come pretty close to replicating this rub from scratch.By Joyce Smith, The Kansas City Star, Mo.įeb. But the good news is that my favorite Kansas City barbecue rub will enhance anything you load into the smoker or toss on the grill.
One is achieved through a low-and-slow technique that requires specific equipment and a whole lot of patience the other is cooking food over a fire and is a comparatively quick process.
We even use it to marinate lamb: We just add fresh garlic and rosemary to the marinade when we do.Īs a native Kansas Citian whose job is writing about food and cooking, I often have to remind people who didn’t grow up eating real barbecue that while folks sometimes use the terms “barbecue” and “grilling” interchangeably, they're not the same thing. The rest of the time, we use it as an all-purpose seasoning for meat (and fish, and poultry) but we also put it into tuna salad, sprinkle it onto eggs and potatoes, and I sometimes slip it into vinaigrettes.
We love this rub because it’s balanced and versatile, but not overpowering-unless we use a ton of it, which we absolutely do when we make pork chops and beer-can chicken. It hits all of the Kansas City barbecue note,s but it doesn’t necessarily make food taste like barbecue. It’s salty but not too salty, spicy but not too spicy, and sweet but not too sweet, with garlic and hickory smoke too. Fiorella’s kids eventually turned the family business into the barbecue empire known today as Jack Stack and part of that empire includes a line of premade rubs that you can buy at any grocery store in the area.Īt my house the go-to is the Meat and Poultry rub. A few decades later Russ Fiorella entered the scene when he opened the first Smoke Stack BBQ in 1957. Henry Perry was the first person to turn Kansas City–style barbecue into a brick-and-mortar business when he started selling smoked meat out of a pushcart-and later a pit next to his barn-in the early 20th Century.
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